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Recipe by Emporion
Veal rolls are a classic dish of Italian cuisine, prepared with thin slices of veal stuffed with a succulent filling of pork, prosciutto and Parmigiano Reggiano cheese. They are then cooked in a pan with a delicious sauce made with dry white wine. They are an elegant and tasty dish, perfect for a special dinner.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Pound the veal slices
Step 2 of 5: Mince the pork meat, the ham and the squeezed bread crumb, then mix in the egg, Parmesan, salt and pepper
Step 3 of 5: Arrange the slices and place a little of the resulting mixture in the center of each one, roll them up and secure with a toothpick
Step 4 of 5: Brown the rolls in butter, turning them often and basting them with a few tablespoons of dry white wine
Step 5 of 5: Let them cook slowly for about 20 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving107 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,262 kJ302 kcal | 1,183 kJ283 kcal |
| Fat | 23.07 g | 21.63 g |
| of which saturated fatty acids | 12.44 g | 11.66 g |
| Carbohydrates | 4.19 g | 3.93 g |
| of which sugars | 0.87 g | 0.82 g |
| Fibre | 0.17 g | 0.16 g |
| Protein | 19.22 g | 18.02 g |
| Salt | 0.89 g | 0.83 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
